Not only that, but the carcass is hung for several days before being cut up.
My favorite quotation on the topic of cooking steaks comes from Robert Heinlein’s Glory Road, in which he describes a character as “introducing [the steaks] to the flames and permitting no further conversation.”
What did Chef Ramsey mean about rare, medium, well done and pointing to his palm, and wrist?
If you press down on a steak when cooked and it feels the same as when you press down on your wrist it is well done. If it feels the same as when you press down on the fleshy part beneath your thumb on your palm it’s rare.
What @Darlene_Horsley said. This is the method I use, it’s pretty similar.
http://www.simplyrecipes.com/recipes/the_finger_test_to_check_the_doneness_of_meat/
The hand thing just doesn’t work. Everyone’s hands are different and if you flex even a little it will change. The only way to check doneness of a meat is with a temp probe.
Here’s how I age steaks, I just got back from Costo with the Christmas steaks. I don’t open the package and leave the bag on. Slide then into that narrow spot under the soda tray in the fridge. Next Monday, salt and a screaming hot grill, yum!!! I really should have gotten them last Sunday for a full two weeks of aging.
